1. Introduction
Table of Contents
Table of Contents
As the pleasant warmth of the late May evening settles over Marrakesh, the aroma of a comforting roast dinner is always inviting. Today, we’re sharing our recipe for Roasted Chicken with Potatoes and Green Beans: Easy & Delicious. This dish is a complete meal on one pan, featuring a beautifully roasted whole chicken surrounded by tender potatoes and crisp-tender green beans, all seasoned with simple yet flavorful herbs and spices. It’s a classic for a reason – easy to make and utterly satisfying.
This recipe simplifies the traditional roast chicken dinner. By roasting the vegetables alongside the chicken, you save time and effort, and the vegetables benefit from the flavorful drippings of the chicken. The combination of earthy potatoes, fresh green beans, and succulent roasted chicken, seasoned with paprika and herbes de Provence, creates a harmonious and delicious meal. If you appreciate easy one-pan dinners, much like our One-Pan Cheesy Ranch Potatoes and Sausage, you’ll find this Roasted Chicken with Potatoes and Green Beans equally convenient and incredibly tasty. Let’s get this comforting meal roasting!
2. Recipe Summary
- Cuisine: American, Comfort Food
- Difficulty level: Easy
- Total preparation and cooking time: 65 minutes
- Dietary classification: Not gluten-free (naturally, but ensure no cross-contamination if needed).
3. Equipment and Utensils
- Large roasting pan
- Cutting board
- Sharp knife
- Large mixing bowl
- Measuring spoons
4. Serving Suggestions
- Plating: Serve portions of the roasted chicken alongside the potatoes and green beans. Drizzle any pan juices over the chicken and vegetables for extra flavor.
- Side Dish Ideas: While it’s a complete meal on its own, a simple side salad could complement it.
- Complementary Side Dishes: Consider serving with our Fresh Green Beans: Quick & Easy Recipe for a Perfect Side for an extra serving of green beans prepared differently.
- Wine or Beverage Pairings: A medium-bodied white wine like Chardonnay or a light-bodied red like Pinot Noir. For non-alcoholic options, try sparkling apple cider or iced tea.
5. Nutritional Information
- Detailed Nutritional Breakdown (per serving, estimated):
- Calories: 450 kcal
- Carbohydrates: Approximately 35-40g
- Protein: Approximately 35-40g
- Fat: Approximately 20-25g
- Macronutrient Distribution: Roughly 35% Carbohydrates, 35% Protein, 30% Fat.
- Dietary Information: Naturally gluten-free (ensure no cross-contamination).
- Potential Health Benefits: Chicken is a good source of lean protein. Potatoes provide potassium. Green beans offer vitamins and fiber.
6. Storage and Reheating
- Proper Storage Instructions: Allow the chicken and vegetables to cool completely before transferring them to separate airtight containers. Store in the refrigerator for up to 3-4 days.
- Refrigeration Instructions: Keep refrigerated at or below 40°F (4°C).
- Freezing Recommendations: Roasted chicken and vegetables can be frozen, although the texture of the potatoes and green beans might change slightly upon thawing, becoming softer. Transfer to freezer-safe containers after cooling completely.
- Reheating Methods:
- Oven: Preheat oven to 180°C (350°F). Arrange the chicken and vegetables on a baking sheet and reheat until warmed through, about 15-20 minutes.
- Microwave: Reheat individual portions in a microwave-safe dish.
7. Expert Tips and Variations
- Tips from Professional Chefs: For extra crispy chicken skin, pat the chicken dry with paper towels before seasoning. You can also truss the chicken for more even cooking.
- Common Mistakes to Avoid: Overcrowding the roasting pan, which can steam the vegetables instead of roasting them; not seasoning the chicken and vegetables adequately.
- Creative Recipe Variations:
- Vegetables: Add other vegetables like carrots, onions (wedges), or broccoli florets to the roasting pan.
- Herbs: Experiment with other herbs like rosemary, thyme, or sage. You can also stuff the chicken cavity with aromatics like lemon, garlic, and herbs.
- Garlic: Toss the vegetables with minced garlic for extra flavor.
- Lemon: Squeeze fresh lemon juice over the chicken and vegetables before roasting for brightness.
- Seasonal Adaptations: This versatile dish can be adapted with seasonal vegetables. Root vegetables work well in the fall and winter, while summer vegetables like zucchini and bell peppers can also be added.
8. Ingredients Section
- 1 whole chicken (approximately 3.3 lbs or 1.5 kg)
- Quality and Sourcing Recommendations: Choose a good quality, fresh whole chicken.
- Preparation Notes: Remove giblets from the cavity. Pat the chicken dry.
- 1 kg potatoes, quartered (approximately 2.2 lbs)
- Quality and Sourcing Recommendations: Russet or Yukon Gold potatoes work well.
- Preparation Notes: Wash and cut into roughly equal-sized quarters.
- 500 g green beans, trimmed and cut into pieces (approximately 1.1 lbs)
- Quality and Sourcing Recommendations: Fresh, firm green beans.
- Preparation Notes: Wash and snap or cut into bite-sized pieces.
- 2 tablespoons olive oil (approximately 30 ml)
- Quality and Sourcing Recommendations: Extra virgin olive oil is recommended.
- 1 teaspoon paprika
- 1 teaspoon herbes de Provence
- Salt and black pepper, to taste
Metric Conversions (Approximate):
- 1.5 kg chicken ≈ 3.3 lbs
- 1 kg potatoes ≈ 2.2 lbs
- 500 g green beans ≈ 1.1 lbs
- 2 tablespoons olive oil ≈ 30 ml
- 1 teaspoon ≈ 5 ml
9. Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F).
- Prepare Vegetables: Wash and quarter the potatoes. Wash and cut the green beans into pieces.
- Toss Vegetables: In a large bowl, toss the potatoes and green beans with the olive oil, paprika, herbes de Provence, salt, and pepper.
- Arrange in Roasting Pan: Place the seasoned vegetables in a single layer in a large roasting pan.
- Prepare Chicken: Place the whole chicken on top of the vegetables in the roasting pan. Season the chicken generously inside and out with salt and pepper.
- Roast: Roast in the preheated oven for 45 minutes, or until the chicken is cooked through (internal temperature of 74°C or 165°F in the thickest part of the thigh) and the vegetables are tender. Turn the chicken halfway through the cooking time to ensure even browning.
- Serve: Serve hot.
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10. Frequently Asked Questions (FAQ)
Is it OK to cook raw chicken and potatoes together?
Yes, it is safe to cook raw chicken and potatoes together in the same oven as long as you ensure that the chicken reaches a safe internal temperature of 165∘F(74∘C). The potatoes will also become cooked through during this time. Just make sure there’s good airflow around both the chicken and potatoes for even cooking.
Can you bake chicken with green beans?
Absolutely! Baking chicken with green beans is a convenient way to make a complete meal. You can toss the green beans with some oil and seasonings and arrange them around the chicken in the baking dish. The cooking times will vary depending on the size of the chicken and how you like your green beans (more or less tender).
Can you roast chicken and potatoes at the same time?
Yes, you can definitely roast chicken and potatoes at the same time! This is a classic combination. You’ll want to toss the potatoes with oil and seasonings and ensure they have enough space in the roasting pan to brown nicely alongside the chicken. Depending on the size of the chicken and the potatoes, you might need to give the potatoes a head start in the oven.
How to make roast chicken with potatoes and vegetables?
Here’s a general method for making roast chicken with potatoes and vegetables:
Preheat your oven: To around 400∘F(200∘C).
Prepare the chicken: Pat the chicken dry. You can leave it whole or cut it into pieces. Season generously inside and out with salt, pepper, and any other herbs and spices you like (such as garlic powder, onion powder, paprika, thyme, rosemary). You can also stuff the cavity with aromatics like lemon wedges, garlic cloves, and herbs.
Prepare the potatoes and vegetables: Wash and chop your potatoes (e.g., Yukon Gold, Russet, or new potatoes) into roughly even-sized pieces. Choose your vegetables (like carrots, onions, broccoli florets, Brussels sprouts). Toss the potatoes and vegetables with olive oil, salt, pepper, and any desired herbs (like rosemary or thyme).
Arrange in the roasting pan: Place the chicken in the center of a large roasting pan. Arrange the seasoned potatoes and vegetables around the chicken. Make sure everything has some space and isn’t too crowded for even roasting.
Roast: Place the pan in the preheated oven. The roasting time will depend on the size of your chicken. A whole chicken might take around 1 to 1.5 hours. Chicken pieces will take less time (around 30-45 minutes). The vegetables and potatoes will likely be done around the same time as the chicken.
Check for doneness: The chicken is done when its internal temperature reaches 165∘F(74∘C) in the thickest part (avoiding the bone). The potatoes and vegetables should be tender and slightly browned.
Rest the chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute, resulting in more tender meat.